Professional Documents
Culture Documents
Fermentis
What is dry yeast ?
How to use dry yeast ?
Why Dry yeast ?
Our mission:
Create & deliver innovative and dependable ferments &
derivatives offering sustainable technical solutions to the benefit
of all stakeholders worldwide.
1980 Development of a single dry ale yeast strain for home brewing
1995 Development of Safbrew S-33, a specialty dry ale yeast range for craft brewing
2007 Fermentis launch their 9th dry brewing strain Safbrew WB-06 for wheat beers
Batch fed
Gx6000
Before drying After drying
After drying
Gx1600
Instant rehydration
Mannoproteins
Cell wall Beta-glucans
Chitin
Periplasmic proteins
Periplasmic space
Proteins
Membrane
Sterols
Phospholipids
Selective permeability
Phospholipids + proteins + carbohydrate + lipids + = Membrane
Sterol
Drying
Hydrated Dry
Low leakage
Drying Hydration
Hydration
Membrane functionality
Folding Living cell
recovering
Membrane size
reduction, membrane
Endo vesicle Dead cell
disruption risk
Fermentation
shape the yeast to the best physiological stage for
drying
and ready to ferment
specific adaptation of media recipe and process to the
yeast strain
Drying
maintaining the membrane integrity
specific process adaptation to yeast strains
Spindel
Migration
Ready to
Segregation,
start
Replication Yeast
Division
Shaping
Cytokinese
Doors are open for sugar
assimilation Growth
glucose
Maltose glucose glucose Maltose
Stabilized membrane
Fermentis 2015 All rights reserved 21
Dry yeast production
After drying:
Active dry yeast present themselves as small particles,
They are vacuum-packed to preserve them from oxygen and moisture.
They have a 3 years shelf life from production date.
Productions are released based on specific & strict quality tests (purity, composition, ageing,
properties)
Reception of daughter
line yeast unit.
Positive quality
Storage
release
Fermentis Customers
How to use dry yeast?
Hydration
Dried yeast is porous permitting rush water arrival.
80 % Viable
Robust yeast
100
cells
80
Viabiliy (%)
60
40
20 Fragile yeast
0
0 5 10 15 20 25 30 35 40 45 50
Rehydration temperature (C)
How to use dry yeast ?
Hydration
RECOMMENDATION:
80
Yeast on the liquid
70 surface
60 No or gentle agitation
50 Not liquid on yeast
Viability
40
(%)
30
20
10
0
1 2 3
Simple rehydration procedure
20 min
Re-
hydratation Ale
of the yeast
25-29C
Lager
21-25C
1/ Fulfill the
cone of the tank
with wort at
21C - 29C
(depending the
strain)
3/ Complete the
fermentation tank
with wort at
fermentation
temperature
Malt Mashing
Boiling
Hops
Fermentation - maturation
Yeast
SafAle
SafAle S-04:
SafAle S-04:
Kinetics
S-04: Kinetics
comparison
Kinetics of recent
of fresh
comparison ofyeast dry
freshvsyeast.
aged yeast.
yeast
8
6
Ethanol (% v/v)
0
0 40 80 120 160 200
Time (h)
I. Meurice study
Product Consistency & Stability
SafAle SafAle
S-04:
SafAle S-04:
Kinetics
S-04: Kinetics
comparison
Kinetics ofofyeast
of fresh
comparison aged
agedvs dry
aged yeast.
yeast.
yeast
8
6
Ethanol (% v/v)
0
0 40 80 120 160 I.200
Meurice study
Time (h)
Product Consistency & Stability
SafAle S-04:
SafAle
SafAle S-04:Kinetics
S-04: Kinetics Comparison
Kineticscomparison
comparison of
of fresh of recent
fresh yeast
yeast vs (blue)
vs aged
aged yeast. and
yeast.
aged dry yeast (red)
88
66
v/v)
(% v/v)
Ethanol (%
44
Ethanol
22
00
00 40
40 80
80 120
120 160
160 200
200
Time
Time(h)
(h)
Product Consistency & Stability
3,8 Productivity 40,0 Esters
Fresh Fresh
35,0
Productivity (% ethanol/d)
Aged Aged
3,3
30,0
25,0
Esters (ppm)
2,8
20,0
2,3 15,0
10,0
1,8
5,0
1,3 0,0
S-04 (5)US-05 (3)
WB-06 (2)S-33 (3) T-58 (3)BE-256 (1) S-04 (5)US-05 (3)
WB-06 (2)S-33 (3) T-58 (3)BE-256 (1)
6,5 250,0
6,0 200,0
5,5 150,0
5,0 100,0
S-04 (5)US-05 (3)
WB-06 (2)S-33 (3) T-58 (3)BE-256 (1) S-04 (5)US-05 (3)
WB-06 (2)S-33 (3) T-58 (3)BE-256 (1)
Product Consistency & Stability
6
Ethanol (% v/v)
0
0 40 80 120 160 200 240
Time (h)
Product Consistency & Stability
4 Productivity 16,0
Esters
Fresh
Fresh
14,0 Aged
Productivity (% ethanol/d)
3,5 Aged
12,0
3
10,0
Esters (ppm)
2,5 8,0
6,0
2
4,0
1,5
2,0
1 0,0
Lager S-23
Lager(3)
W-34/70
Lager(3)
S-189 (3)
B33 (3) BL13 (3) B256 (1) Lager S-23 (3) Lager W-34/70 (3) Lager S-189 (3)
240,0
Ethanol
7,2 Higher alcohols
Fresh Fresh
235,0
7,1 Aged Aged
230,0
7,0
225,0
6,9
220,0
6,8
215,0
6,7
210,0
6,6 205,0
6,5 200,0
Lager S-23 (3) Lager W-34/70 (3) Lager S-189 (3) Lager S-23 (3) Lager W-34/70 (3) Lager S-189 (3)
Product Consistency & Stability
% Attenuation
50 50
40 40
30 30
20 20
10 10
0 0
-20 C 5 C 12 C 25 C -20 C 5 C 12 C 25 C
attenuation after 2 days (%) attenuation at end of fermentation (%)
0M 66 66 66 66 0M 74 74 74 74
8M 74 70 73 8M 77 80 79 78
12M 74 67 76 78 12M 80 76 79 80
Product Consistency & Stability
250
200
150 0M
8M
12M
100
50
0
-20 C 5 C 12 C 25 C -20 C 5 C 12 C 25 C
total esters (ppm) total higher alcohols (ppm)
Product Consistency & Stability
60
Attenuation %
50
40
30
20
10
0
-20 C 5 C 12 C 25 C -20 C 5 C 12 C 25 C
attenuation after 2 days (%) attenuation at end of fermentation (%)
0M 80 80 80 80
8M 44 48 42 62 79 81 80 79
12M 50 41 60 80 79 80 79
Product Consistency & Stability
300
250
200
FAN (mg/l)
150
100
50
0
4M 8M 12M 4M 8M 12M 4M 8M 12M 4M 8M 12M
-20 C 5 C 12 C 25 C
FAN wort 173 163 152 167 147 174 166 132
FAN beer 55 38 49 47 62 52 53 47
% decrease 68 77 67 72 58 70 68 64
Product Consistency & Stability
140
120
100
80
60
40
20
0
-20 C 5 C 12 C 25 C -20 C 5 C 12 C 25 C
total esters (ppm) total higher alcohols (ppm)
0M 22,52 22,52 22,52 22,52 95,90 95,90 95,90 95,90
8M 19,62 20,14 23,25 19,87 105,21 105,08 107,86 111,79
12M 21,31 22,93 22,68 19,48 130,68 128,26 119,00 126,79
Product Consistency & Stability
Next steps:
24 month trials.
Tasting comparison with pilot beers.
Why dry yeast?
Easy to source
Easy to store
Easy to use
Reliable, Consistent
Easy to source
Low weight & volume
Often sent with malt, hops, and brewing ingredients
No need for refrigerated transport
Short lead-time, no delay in receiving yeast
Easy to store
No loss in viability with a storage at low temperature (<10C, fridge or maturation
room)
3 years shelf life
Opportunity for a security stock, independence
Easy to use
No need for lab equipment
Easier planning: ready to pitch within 30 minutes
Flexibility: immediate switch from one strain to another
Wide range available for all types of beers
Reliable, consistent
Accurate conversion of dry matter weight into yeast cell count
Guaranteed microbial quality
Avoid failed propagation
Fast fermentation start
Better consistency than fresh yeast
Fermentis 2015 All rights reserved 54
Costs avoided with Dry Yeast
Failed fermentation/propagation
6 ale and
specialty
2 lager
Roberto Pavesi
Sales manager South Europe
Mob. +39 334 698 2254
rpi@italia.lesaffre.com
www.fermentis.com
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